How To Cook Lamb With Chickpeas And Pumpkin Under Milk Filling - Recipe

Nia Rouseberg Author: Nia Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Lamb With Chickpeas And Pumpkin Under Milk Filling - Recipe

Learn how to cook "Lamb with chickpeas and pumpkin under milk filling". Delicious recipe.

Required products :

  • 1.2 kilograms of pumpkin, peeled and thinly sliced
  • 3 teaspoons cumin
  • 1 teaspoon olive oil
  • 1 large onion, finely chopped
  • 4 stalks of celery, finely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon cinnamon
  • 500 grams of minced lamb
  • 400 grams of canned tomatoes
  • 400 grams of chickpeas, drained
  • 1 zucchini, finely chopped
  • 240 grams of ricotta
  • 1 egg
  • 130 grams of yogurt
  • 1/4 tea cup chopped fresh parsley
  • 260 grams of cherry tomatoes per twig

Method of preparation :

Preheat oven to 180 degrees. Line 2 baking trays with parchment paper and distribute the pumpkin between them. Drizzle with a little olive oil and sprinkle with half of the cumin. Bake between 25 and 30 minutes, until done.

Meanwhile, melt the olive oil in a saucepan and fry the onion and celery for 7-8 minutes until soft. Add the garlic, cinnamon and remaining cumin, cook for a minute until they release their aroma.

Add the minced meat and mix it with the onion, chop it as much as you can and fry it for 5 minutes until it turns brown. Add the chopped canned tomatoes, zucchini, chickpeas and 3/4 cup of water. Bring to a boil and then reduce the temperature to simmer for 20 minutes until thickened.

Beat the ricotta, egg and yogurt in a bowl.

In a suitable pan, pour half of the tomato mixture with minced meat, put half of the pumpkin on top. Drizzle with the remaining tomato sauce, followed by the pumpkin again. Finish with egg and ricotta. Bake for 15 minutes.

Roast the tomatoes in a paper-lined pan for 15 minutes until cracked. Allow to cool for 10 minutes.

Serve the casserole with tomatoes on top and fresh basil leaves or baby kale.

 

 

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